Description Edit

Makes 6 servings

Ingredients Edit

Nutted rice in fluted orange cups Edit

Directions Edit

  1. Rinse pheasants inside and outside with warm water. Drain well.
  2. Rub pheasants inside with lemon. Season with salt and pepper.
  3. Place in baking dish, breast side up. Spread with butter.
  4. Add orange juice, raisins, lemon peel, chicken broth and wine to the baking dish.
  5. Bake at 350 °F for 45 minutes, basting every 10 minutes.
  6. Serve with Nutted rice in fluted orange cups.

Nutted rice in fluted orange cups Edit

  1. Combine rice and chicken broth in saucepan. Bring to a boil.
  2. Stir. Cover and cook over low heat for 15 minutes or until rice is tender and liquid is absorbed.
  3. Remove from heat. Stir in butter, pecans and parsley.
  4. Season to taste.
  5. Flute orange cups and spoon rice into shells.

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